At The Peninsula Club (Cornelius, NC), Executive Chef Alex Ochs has teamed up with Sommelier Richard Fuller to bring members an exclusive culinary experience through the “Chef and Somm” menu. Designed as a more frequent complement to the club’s monthly wine dinners, this program has quickly become a beloved offering. Ochs shares the story behind its creation, the collaborative process, and the adjustments that have made it a standout feature of their dining program.

Club + Resort Chef (C+RC): What inspired you to create the “Chef and Somm” menu? Was it a way to complement your existing wine dinners, or did you see a specific demand among members for this type of experience?

Alex Ochs (AO): The inspiration came from our sommelier, Richard Fuller. He wanted to expand the range of wine experiences available to our members, and this program quickly took off as a successful addition to our offerings. It complements our larger monthly wine dinners by providing a more frequent but equally refined experience. Held in our upscale restaurant, the Veranda, it gives members the chance to explore new wine pairings and creative dishes in an intimate, exclusive setting. This concept allows us to meet the growing interest among our members for more curated wine experiences while keeping things fresh and varied throughout the month.

C+RC: How do you and your sommelier collaborate to create these 3-course menus? Do you focus on any particular themes or regions, or is it more about experimenting with new ingredients and flavors?

AO: Richard and I begin by discussing the overall theme we want to explore, and then we build the menu from there. About a month prior to the event, we sit down to taste the wines we’ve selected, using those flavors as inspiration to develop dishes that complement each pairing. The process is very collaborative—ideas bounce back and forth between us until we craft a cohesive, exciting menu.

We’ve explored everything from country-specific themes to playful concepts like “Breakfast for Dinner.” An upcoming menu we’re excited about involves asking both our Front of House (FOH) and Heart of House (HOH) teams to share their favorite childhood foods. We’ll choose three of those nostalgic dishes and reimagine them with a modern twist for a fine dining experience. This balance of structure and creativity keeps the menus fresh and engaging.

C+RC: How have members reacted to this offering? Have you noticed a particular demographic or group of members who are drawn to these adventurous pairings?

AO: The response from our members has been overwhelmingly positive! They love the concept. This program offers a unique opportunity for those who may not always attend our larger, monthly wine dinners to still enjoy a wine-paired, chef-driven meal on a more frequent basis. With the “Chef and Somm” menus available two weeks a month, it’s become a perfect way for members to indulge in a high-quality experience without the commitment of the formal monthly event. It appeals to a wide range of members, particularly those looking for something new and exciting each month.

C+RC: Have you made any adjustments to the program since launching it? Are there any plans to expand or further develop the “Chef and Somm” concept based on member feedback or trends you’re seeing?

AO: Yes, we’ve made a few key adjustments based on member feedback. Initially, we included a dessert as one of the courses, but after hearing from members, we shifted to offering three savory courses instead, which they preferred. Now, if members want dessert, they can order from our à la carte options.

Another important change has been portion control. We realized early on that keeping the courses smaller is crucial. We don’t want members to feel too full after the second course and not be able to fully enjoy the third. These refinements have helped ensure the experience is satisfying without being overwhelming, and we’re always open to evolving the program as we continue to receive feedback.

C+RC: How does the “Chef and Somm” menu complement or differ from your monthly wine dinners? Are there any shared themes or does each program serve a distinct purpose for your members?

AO: Our monthly wine dinners are a more formal, five-course experience with a loyal following. Richard collaborates with top wine representatives, who attend these dinners to share insights and discuss the wines in depth.

In contrast, the “Chef and Somm” program is a more casual, yet equally curated, three-course offering. It’s perfect for members who may not typically attend the larger wine dinners but still want to enjoy a thoughtfully paired tasting menu. Since we roll out a new menu every month, members have plenty of opportunities to experience something fresh and exciting without waiting for the next monthly event. Each program serves its own purpose—one offering a grander, more educational experience, while the other provides an approachable and frequently changing culinary and wine pairing adventure.

C+RC: For chefs and sommeliers considering a similar program, what key pieces of advice would you offer to ensure its success?

AO: Engage your entire team in the process. This is a fantastic opportunity for them to learn something new—whether it’s a unique product, technique, or wine pairing. Take the time to walk them through your vision, and plate the dishes with them so they fully understand the presentation and flavors.

Pre-shift meetings with the Front of House (FOH) team are essential. The success of the program hinges on their enthusiasm and ability to sell it to members. Use these meetings to present the dishes, explain the pairings, and get the team excited about what they’ll be offering. When they’re passionate about the menu, it translates into a better experience for the guests and a more successful program overall.